Hand Made Ice Cream

A Japanese who had made money in the peak of the Hongkong property market, decided to become an apprentice ice cream school because of his love for food. After a year, he learned more. He set up an ice cream shop with a joint venture of 1 million yuan last year, and returned to it in half a year, and plans to add another one to two stores this year.

Kita Keiji, a thirty-five year old Japanese businessman, runs business in Japan.

He traveled around the country and traveled around.

Kita Keiji, who has visited Hongkong many times, found that the market of ice cream handmade in Hong Kong is very large. So he decided to practice his entrepreneurial dream based on his experience.

Two years ago, Kita Keiji gave up all his investments in Hong Kong and returned to Japan to find ice cream school or ice cream shop.

When he saw the newspaper advertised the snow seal company's advertisement, Kita Keiji decided to go to the biggest ice cream maker in Japan as an apprentice.

After a year, he finally learned something. He left the snow seal and went to Hongkong to prepare an ice cream shop.

He found that the demand for ice cream by Hong Kong people is quite different from that of Japanese. The Japanese pay attention to taste while the Hong Kong people pay attention to their health and do not like too sweet.

But when he learned the "hand pulled" ice cream, he must have some sugar to pull up. He only studied with another ice cream master. After a month's work, he finally developed a healthy Japanese style ice cream.

At present, the Japanese ice cream shop is open for six months, with an average of 1000 cups of ice cream per day. The average monthly turnover is 600 thousand HK dollars in the summer, and the cost of materials is about 35% in the summer. It has been returned to the market for half a year in the first half of the 1000 months.

Kita Keiji (former) is confident of the Hongkong market in the coming year and plans to open more than one or two stores.

The average ice cream sold in the ice-cream shop has a variety of flavors, such as curry, pearl rice, Japanese sake, sweet potato, tofu and other fruit flavors.

In June of last year, the ice cream shop officially opened, but encountered the "SARS". The market was in a state of depression. Da Keiji, who was responsible for describing the opening day, said: "the whole shop is crowded, but most of them are just friends. The total turnover is only one thousand yuan.

Until the father's day, the market began to improve. By the day of the parade in July 1st, business was more than enough.

Kita Keiji, who is both a boss and an ice cream master, chooses to buy fresh fruits or other materials every morning in order to keep the ice cream fresh. Then he goes back to the factory in North Point to make ice cream himself.

He plans to open one or two stores, because there is only one shop at the moment, so he only relies on special cold bags and taxis to pport ice cream.

He said he plans to open more than one or two stores next year before buying a formal ice cream truck.

Kita Keiji, who is a Japanese, believes in Chinese calendar. He said he was a monkey. He hoped that the monkey business would benefit his business this year. He plans to open more than two stores this year and start planning the franchise rules.